Chop onion, peppers, jalapenos and cilantro in a hand chopper. (or by hand)

Slice tomatoes into small pieces.

Cut avocados into 1 inch pieces.

Juice 2 limes and 2 lemons (add more if needed, depending on size)

Add juice, olive oil, salt to taste and chopped vegetables to a large bowl.

Mix well.

Add cooled quinoa and avocado last.

Stir gently.

Chill and serve.

Recipe Notes

Can be eaten with chips, as a side dish, or as a topping for grilled chicken or fish.

Enjoy!

Oh! And also, I made an edit to my Gluten Free Biscuits in case any of you printed that out already.
It’s a small one but still wanted to let you know. (I mistakenly put 30 minutes, instead of 30 seconds for “rise” time)
So go by and print it out again! :)Gluten Free Biscuits

Comments

Oh it is! It really is. I’m even making it to bring to a cookout this weekend. :)
You can also make this without the quinoa too. It’s good both ways. But I like the quinoa in it!
Try the quinoa…just treat it the same as rice. Add butter, seasonings etc.
I love to make it as a side dish sometimes with a bit of black pepper, salt and Parmesan cheese. (sometimes other seasonings too)
Hope you have a great weekend Chris! :)
xo
Nancy

One of my favorite things to do on a summer afternoon when we’re busy doing projects in the yard is to stop for a cold glass of apple cider and munch on some salsa & chips. Pinned this delicious recipe and definitely making it soon!

Find it here!

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